You will need:

Spring Greens to your taste such as
Handful of washed, trimmed asparagus
Handful of Snow Peas or Sugar Snap Peas
Several heads of Bok Choy, washed and chopped if large
Handful of Broad Beans or broad bean tendril tips
Handful of English Spinach Leaves
1 tablespoon of Olive Oil
1 tablespoon of balsamic Vinegar
1 tablespoon of Sesame seeds, dry roasted

Heat the Olive oil in a wok.

Quickly stir fry the asparagus, bok choy and broad beans over a high heat…only takes a minute or two.

Add the Snow peas and English Spinach and stir well to coat with oil and juts wilt the spinach and coat the peas.

Pour over the Balsamic Vinegar, stir through well and present in severing bowl with toasted sesame seeds scattered on top.